This Paleo Zucchini Carbonara is a delicious and healthy twist on the classic carbonara pasta dish. It's dairy-free, low carb, Whole30 compliant, and packed with flavor!
Ingredients: 4 large zucchinis, spiralized. 6 slices bacon, diced. 4 eggs. 1/4 cup coconut cream. 1/2 cup nutritional yeast. 2 cloves garlic, minced. Salt and black pepper to taste. Chopped fresh parsley, for garnish.
Instructions: In a large skillet, cook diced bacon until crispy. Remove bacon from skillet and set aside, leaving bacon grease in the skillet. Add minced garlic to the skillet and cook until fragrant, about 1 minute. In a bowl, whisk together eggs, coconut cream, and nutritional yeast. Season with salt and pepper. Add spiralized zucchini to the skillet with the garlic and cook for 2-3 minutes until slightly softened. Pour the egg mixture over the zucchini in the skillet and cook, stirring constantly, until the eggs are cooked through and have formed a creamy sauce, about 2-3 minutes. Stir in cooked bacon pieces and remove from heat. Garnish with chopped parsley and additional black pepper, if desired. Serve hot.
Prep Time: 15 minutes
Cook Time: 15 minutes
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